We have been eating tacos and sandwiches for the last few days, so last night after our sandwiches I made up this soup for lunches and leftovers. This was a great way to use up some leftover vegetables we had in the fridge. I made our soup pretty thick, so I only added 2 cups of beef broth, but you could add more broth depending on what type of consistency you like your soup.
Pasta e Fagioli
2 tbsp. butter, divided
1 lb. ground turkey or chicken
1/2 large (or 1 medium) onion, finely chopped
4 cloves garlic, minced
4 carrots, thinly sliced
4 stalks celery, thinly sliced
1 (28 oz.) can diced tomatoes
1 can red kidney beans, drained and rinsed
1 can cannelini beans, drained and rinsed
16 oz. reduced-sodium beef broth (depending on how much liquid you would like)
2 (8 oz.) cans tomato sauce
2 tsp. dried parsley
1/2 tsp. dried basil
1 tsp. salt
4 oz. small dry pasta (such as ditalini)
Melt 1 tablespoon of the butter in a Dutch oven or large stockpot over medium-high heat. Add the ground turkey to the pot and brown, crumbling as it cooks. Once the ground turkey is browned, remove it from the pot with a slotted spoon and discard any excess grease.
Melt the remaining tablespoon of butter in the pot. Add the onion, garlic, carrot and celery, and saute over medium heat until vegetables are soft, 8-10 minutes. Return the turkey to the pot, add the can of diced tomatoes with juices, stir briefly, and simmer for 10 minutes.
Add the beans, beef broth and tomato sauce to the pot. Add in all of the seasonings, stir well, increase the heat to high and bring to a boil. Once boiling, reduce the heat to low, cover and simmer at least 30 minutes.
Add the dry pasta and continue to simmer on low for another 30 minutes. Serve.
Adapted from: Annie's Eats